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Tag: vanilla rice milk

I have been trying to find ways to use up the remaining flour in the cupboard and luck would have it that I was invited to spend Shabbat with good friends. I insisted on making a cake and suggested a cranberry kuchen only to find that the fresh-frozen cranberries cost 31 NIS (8.40USD) for 400g. I decided to make the cake with fresh-frozen red currants that were on sale. I love red, white and black currants and have been know to eat an entire container of them when I am in Germany during berry season. Actually, I love all berries. I just wish they weren’t so expensive here.

I usually don’t like making parve cakes, but I have always wanted to try rice milk as a substitute for milk and I used Vanilla Rice Dream in this recipe. The cake turned out moist and delicious, and most importantly it didn’t taste artificial like other parve cakes do. It did take longer than 30 minutes to bake the cake and I am not sure if it is my oven or the rice milk.

400g fresh or fresh frozen red currants, thawed and drained of its juices

1 large egg

Zest of one lemon

1 teaspoon vanilla extract

1-1/4 cups flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk or vanilla rice milk

Preheat the oven to 180C (350F). Grease the bottom and sides of a 22cm (8-inch) round cake pan. Sprinkle 3 tablespoons of sugar on the currants and drain all juices before sprinkling them on top of the cake batter. Place the flour, baking powder, and salt in a medium bowl and lightly whisk to combine. Set aside.

Cream the butter and 1/2 cup of sugar until light and fluffy. Add the egg, lemon zest and vanilla, and beat until well combined. With the mixer on low, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.

Pour the batter into the pan and smooth the top. Place the drained currants evenly on top of the batter and place the pan on a baking sheet. Bake the cake for approximately 30 to 35 minutes. Let cool before serving.